CHORA VADI KADHI

                                    CHORA VADI KADHI

                                                           (Serves 4)

Chora Vadi Kadhi is a simmered yogurt with shallow fried chora vadi, tempered with spices.

Vadi made from yellow moong dal is known as moong vadi and vadi made from cowpeas dal/chora dal is known as chora vadi. Vadies are made fresh and sundried for later use for making vadi kadhi or vadi curry

INGREDIENTS FOR SHALLOW FRYING CHORA VADI:

·      ½ cup Chora Vadi

·      1 T Oil for shallow frying Chora Vadi

INGREDIENTS FOR KADHI:

·      2 cups Low Fat Yogurt (Note: Use fresh curd with slight sourness, Avoid using extremely sour yogurt)

·      3 ½ cups Water (Out of 3 ½ cup water 1 cup will get absorb by chora vadi)

·      4 T Besan flour, flat not heaped (Gram flour/Chickpeas flour)

·      Salt as per taste

·      ¾ tsp. Turmeric

·      1 T Oil and 1 tsp. Ghee, for kadhi

·      ¾ tsp. Cumin Seeds

·      4 Cloves

·      1 inch Cinnamon Stick

·      2 Whole Dry Kashmiri Red Chili, cut it in half

·      1 ½ T Garlic, chopped

·      7-8 Curry Leaves

·      1/8 tsp. Fenugreek Seeds

·      Pinch Asafoetida

·      1 T Ginger, grated (grate through the big holes on the grater)

·      2 Green Chilies or as per taste, chopped

·      2 T Jaggery or as per taste (Note: If yogurt is sour then you may end up adding double amount of jaggery to get authentic original Guajarati Chora Vadi Kadhi taste)

·      2 T Coriander Leaves, chopped, divide in two portions

LET’S COOK:

Heat one-tablespoon oil in a small frying pan on medium low heat.

Once oil is hot stir-fry chora vadi until edges of chora vadi turns light golden brown in color.

Keep it aside.

In a big bowl whisk together, yogurt, water, besan flour, salt and turmeric powder till the mixture is lump free, keep aside.

Heat oil and ghee in a deep pot over medium heat, add cumin seeds, and allow them to sizzle.

Add cloves, cinnamon stick, dry red chili, chopped garlic and curry leaves, sauté garlic for few seconds.

Add fenugreek seeds and asafoetida, to this slowly add beaten yogurt mixture and shallow fried chora vadi and bring the, mixture to a boil with constant stirring over high heat, pot uncovered. Mixture may look thick in the beginning but after boiling it for a while it will get thinner, so do not attempt to add extra water.

Once mixture comes to a boil, lower the heat to medium-low and add grated ginger, chopped green chilies, jaggery and half portion of coriander, Let it cook for 5 minutes with constant stirring, pot uncovered.

Lower the heat to low setting and keep lid half covered on pot and simmer kadhi for 20 to 25 minutes or until desire thickness, stirring in between. Longer it simmers, better it tastes.

Last adjust salt and sweetness if needed.

Garnish with remaining half portion of chopped coriander leaves.

Serve chora vadi kadhi with Roti and Rice or Bajri Rotla and Khichdi.

Enjoy…

TIPS:

(1)By simmering kadhi on low heat for longer time taste gets better.

(2)To make thicker/thinner kadhi add more/less besan flour.

(3)Stir yogurt mixture continuously until boils to prevent yogurt from curdling.

(4)If yogurt is not sour enough add 1 tsp. lemon juice at the end or take yogurt out from the refrigerator and keep it out at room temperature for 4-5 hours or until yogurt develops sourness.

(5)Avoid using extremely sour yogurt
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